I love chicken parmesan when I go out to eat, but I’ve been avoiding it due to the elevated sodium levels I know the sauce will undoubtedly have, the breading on the chicken, etc. I’ve been learning that some of my favourites from restaurants over the years are not the healthiest of choices and tend to have a million calories, two million grams of fat and an ungodly amount of sodium. Chicken parmesan is no exception, sadly.
But does this mean I have to swear off of it? No! Why not make my own and adjust things to fit my dietary needs? I’ll save my waistline from expanding (or my feet!) and save my pocketbook too!
I had a craving for it one night but didn’t have any chicken breasts to make it myself. What did I have? Ground chicken. What could I do with that? Well, I make beef meatloaf ‘muffins’ all the time, so why not do the same with the chicken? They’d have bread crumbs worked into them, using a similar theme to chicken parmesan. And heck, I have light parmesan in the fridge at all times! If I made up my own sauce, I could control the sodium considerably. So I went to work on it and here’s what I did:
It’s been too hot to cook, too hot to bake, but I’ve had a craving for muffins. So of course, I went scouring through search after search, just making myself more and more hungry, until I stumbled across a recipe called “Blueberry Muffin for One”, which gave baking instructions for both the conventional oven, as well as the microwave!
I didn’t have all of the same ingredients, so I played around with it a bit and substituted some things out with what I actually had. Here are the results… Continue reading →
Thai food is not something I normally indulge in. I can’t handle spicy-spicy foods. (Yeah, I’m a wuss.) But I was in the mood for something different tonight, so I poked around online for a dipping sauce recipe that would strike my fancy and dove into whipping something up.
First, I cannot claim the Thai Peanut Sauce as my own. I did cut back slightly on the amount of chili powder and added more brown sugar for my own tastes, but otherwise, check out the recipe at tasteofBBQ.
All I did with the chicken was cut it up into strips and then marinaded it in a bowl in the fridge filled with half a bottle of low fat Italian dressing for about an hour. Then I skewered them on metal skewers and grilled them on my indoor grill for a few minutes. Carefully, I removed the chicken from the grill with tongs (as those skewers would be hot)! and pulled the chicken off the skewers into a serving bowl, sprinkling it all with a little bit of coarse salt.
I’m no baker. I’ve tried and tried again and most of my baking pursuits end up failing miserably. I get the odd one to work and that usually ends up here. But more often than not, I fail miserably at it. I don’t have the best of ovens for baking, which doesn’t help, but I’ve always seen baking as a precise science and cooking as more arts & sciences. I’ve gotten a bit of a knack for cooking, but baking eludes me nine times out of ten. Unless it’s “fool proof”, forget it.